vietnamese cinnamon chocolate chip cookies
vietnamese cinnamon chocolate chip cookies
vietnamese(sorta) dessert
Vietnamese Cinnamon Chocolate Chip Cookies
This recipe is adapted from Becca Du from Cooking Therapy. I linked her recipe above.
Ingredients (yields about 24 cookies depending on your dough balls):
2 cup + 1 tbsp AP flour
1 tsp baking powder
0.5 tsp salt
1 tsp instant coffee (i used UCC charcoal roasted blend
1 tsp ground saigon cinnamon (mccormick)
1 cup (two sticks) unsalted butter
0.5 cup white sugar
0.5 cup brown cane sugar
0.5 cup coconut sugar
2 eggs
2 tsp vanilla extract
1 bar roughly chopped semi-sweet baker's chocolate bar
Melt butter at low/medium heat in a pot over the stove. Keep going until it browns.
Pour in a large bowl and let cool.
Combine flour, baking powder, salt, instant coffee, and cinnamon in a separate bowl. Next time I might add baking soda to result in a flatter cookie.
Add sugars to the butter and mix until smooth. It should be pretty coarse. I didn't chop up the coconut sugar very well, but small chunks actually turned out pretty nice once they caramelize in the oven.
Add eggs (room temperature) to the butter sugar mixture until smooth.
Add vanilla extract and mix.
Add all dry ingredient and mix together with a spatula.
Add chocolate chips and mix.
Make evenly shaped dough balls and put in freezer to cool.
Preheat oven to 350 degrees.
Evenly space out dough balls on parchment paper placed on a cookie sheet. Bake for about 15 minutes or until golden. The coconut sugar will kind of melt out but it's pretty nice. Let cool and enjoy!
I also got some pretty good feedback on these cookies. I think if they were flatter they would be nice. Maybe I will try a sprinkle of finishing salt next time.
https://www.cooking-therapy.com/vietnamese-cinnamon-chocolate-chip-cookies/
I was looking for a Vietnamese inspired cookie to enter a corporate cookie competition. Just looking to participate
because I think it's important. But it turned out pretty good. Originally I considered the Pig Ear Cookie. Another time maybe.This recipe is adapted from Becca Du from Cooking Therapy. I linked her recipe above.
Ingredients (yields about 24 cookies depending on your dough balls):
2 cup + 1 tbsp AP flour
1 tsp baking powder
0.5 tsp salt
1 tsp instant coffee (i used UCC charcoal roasted blend
1 tsp ground saigon cinnamon (mccormick)
1 cup (two sticks) unsalted butter
0.5 cup white sugar
0.5 cup brown cane sugar
0.5 cup coconut sugar
2 eggs
2 tsp vanilla extract
1 bar roughly chopped semi-sweet baker's chocolate bar
Melt butter at low/medium heat in a pot over the stove. Keep going until it browns.
Pour in a large bowl and let cool.
Combine flour, baking powder, salt, instant coffee, and cinnamon in a separate bowl. Next time I might add baking soda to result in a flatter cookie.
Add sugars to the butter and mix until smooth. It should be pretty coarse. I didn't chop up the coconut sugar very well, but small chunks actually turned out pretty nice once they caramelize in the oven.
Add eggs (room temperature) to the butter sugar mixture until smooth.
Add vanilla extract and mix.
Add all dry ingredient and mix together with a spatula.
Add chocolate chips and mix.
Make evenly shaped dough balls and put in freezer to cool.
Preheat oven to 350 degrees.
Evenly space out dough balls on parchment paper placed on a cookie sheet. Bake for about 15 minutes or until golden. The coconut sugar will kind of melt out but it's pretty nice. Let cool and enjoy!
I also got some pretty good feedback on these cookies. I think if they were flatter they would be nice. Maybe I will try a sprinkle of finishing salt next time.